Gluten Free Flourless Chocolate Cake

by Anna on September 6, 2010

in Cakes,Desserts

Long weekends…. don’t you think every weekend should be like that? It would be awesome. Lot’s of BBQ, and cookouts, lazy days on the beach, watching the sunset with your loved one, sipping some yummy wine or a cocktail with colorful umbrellas… I wouldn’t mind that, at all. This weekend was lovely, the city was quiet, and the weather was…. well…California weather. Even if the day starts slightly gray and chilly, at lunchtime it’s sunny and gorgeous. Today we decided to stay at home and chill. My hubby was trying to teach me about light, aperture and shutter speed. He studied Cinema in Australia, so he knows a lot about light, and photography. He bought me few books about the subject but they really make me sleep. I prefer to learn practicing. So to compensate him for the hard work, I made him this flourless chocolate cake. I was looking for a long time for a recipe like that, something that was more like a soufflé than a cake, and finally I got it. This recipe is from Tyler Florence (Food Network). And it’s a keeper. Enjoy.

Gluten Free Flourless chocolate cake


  • 1 pound bittersweet chocolate, chopped into small pieces
  • 1 stick unsalted butter
  • 9 large eggs, separated
  • 3/4 cup granulated sugar, plus 1 tablespoon
  • 2 cups heavy cream, cold
  • Confectioners’ sugar, for dusting


Preheat the oven to 350 degrees F. Butter 4 soufflé ramekins. Put the chocolate and butter into a double boiler and heat over (but not touching) about 1 inch of simmering water until melted. Meanwhile, whisk the egg yolks with the sugar in a mixing bowl until light yellow in color. Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs – this will keep the eggs from scrambling from the heat of the chocolate – then whisk in the rest of the chocolate mixture.

Beat the egg whites in a mixing bowl until stiff peaks form and fold into the chocolate mixture. Pour into the prepared ramekins and bake until the cake is set, the top starts to crack and a toothpick inserted into the cake comes out with moist crumbs clinging to it, 20 to 25 minutes. Let stand 10 minutes, and then remove.

For the raspberry sauce:


  • 1-pint raspberries
  • 1/4-cup sugar
  • 2 teaspoons lemon juice
  • 1 tablespoon of lemon zest


Put all ingredients into a saucepan. Cook and mash with a spoon until the mixture is soft and just begins to boil. Press through a fine sieve or cheesecloth-lined strainer. Makes about 1 cup.

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